Potato & Egg Breakfast Skillet

• Potatoes & Veggies
• 4 medium Yukon Gold potatoes, chopped
• 1 zucchini, cut in small pieces
• 1 carrot, shredded
• 1 bunch of green onions, sliced
• 2 garlic cloves, minced
• 1/2 cup frozen broccoli, lightly thawed
• 1/2 cup frozen peas, lightly thawed
• 2 tablespoons olive oil, divided
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon black pepper
• 1/2 teaspoon Mrs. Dash onion & herb
• 1/2 teaspoon basil
• 1 teaspoon parsley
• 1 cup shredded cheddar cheese
• Fried Eggs
• 6-8 organic eggs
• 2-3 tablespoons organic butter

1. Place chopped potatoes in a medium saucepan and cover with water.
2. Bring to a boil, then reduce to heat to retain a light boil and cook about 5 minutes, until fork tender. Don't overcook!
3. Once potatoes are done, strain the water off and set aside.
4. Heat a large skillet over medium heat and add 1 tbsp of olive oil, zucchini, carrots, and green onions.
5. Cook for about 2 minutes, then add the garlic, and cook another minute.
6. Add the broccoli, peas, 1 tsp of salt, and other seasonings; mix well.
7. Cook the mixture until the zucchini is fork tender, about 2-3 more minutes.
8. Add the potatoes to the skillet, along with 1 tbsp olive oil, and 1/2 tsp salt. Cook for another 2 minutes to blend all the flavors together.
9. Transfer the potato mixture to a casserole dish and sprinkle with cheese.
10. Bake at 350* for about 5 minutes, or until cheese is melted.
11. Melt butter in a heated skillet and add the eggs.
12. Cook them over easy and keep the yolks in tact.
13. Scoop the potato mixture onto a plate and serve with a cooked egg or two on top of each serving.

potatoes, potatoes, zucchini, carrot, green onions, garlic, frozen broccoli, frozen peas, olive oil, salt, black pepper, onion, basil, parsley, cheddar cheese, eggs, eggs, butter

Taken from food52.com/recipes/77187-potato-egg-breakfast-skillet (may not work)